Mulberry fruit vinegar and preparation method thereof

A technology of fruit vinegar and mulberry, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems that it is difficult to meet the diversified and individualized consumption needs of consumers, and the limited selection of varieties and tastes , achieve good economic and social benefits, enrich the variety, and reduce arteriosclerosis

Inactive Publication Date: 2017-08-04
黄海娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is fruit vinegar or the corresponding fruit vinegar drinks, the current product varieties and taste choi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A mulberry fruit vinegar includes raw materials of the following weights: 100 g of mulberries, 20 g of bayberry, and 20 g of lychees.

[0026] The preparation method includes the following steps:

[0027] (1) Select ripe mulberry, bayberry and lychee fruits, remove surface debris, remove pits and peels, break and make pulp, add a certain amount of pectinase, and let stand for 1 hour at room temperature to obtain pulp and pulp Filter to obtain filtrate and pomace;

[0028] (2) Add active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.1% of the total fruit mass, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain fruit wine;

[0029] (3) Connecting acetic acid bacteria to the fruit wine for acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 0.1%, the fermentation temperature is 20°C, the fermentation time is 10 days, and the initial product of fruit vinegar is ...

Example Embodiment

[0032] Example 2

[0033] A mulberry fruit vinegar includes raw materials of the following weights: 200 g of mulberries, 40 g of bayberry, and 40 g of lychees.

[0034] The preparation method includes the following steps:

[0035] (1) Select mature mulberry, bayberry and litchi fruits, remove surface debris, remove pits and peels, break and beating, add a certain amount of pectinase, and let stand for 3 hours at room temperature to obtain pulp and pulp. Filter to obtain filtrate and pomace;

[0036] (2) Add active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 1% of the total fruit mass, the fermentation temperature is 40°C, and the fermentation time is 3 days to obtain fruit wine;

[0037] (3) Connect acetic acid bacteria in the fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 1%, the fermentation temperature is 40°C, the fermentation time is 3 days, and the initial product of fruit vinegar is o...

Example Embodiment

[0040] Example 3

[0041] A mulberry fruit vinegar includes raw materials of the following weights: 150 g of mulberries, 30 g of bayberry, and 30 g of litchi.

[0042] The preparation method includes the following steps:

[0043] (1) Select mature mulberry, bayberry and litchi fruits, remove surface debris, remove pits and peels, break and beating, add a certain amount of pectinase, and let it stand at room temperature for 2 hours to obtain pulp and pulp. Filter to obtain filtrate and pomace;

[0044] (2) Add active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.5% of the total fruit mass, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain fruit wine;

[0045] (3) Connect acetic acid bacteria in the fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 0.5%, the fermentation temperature is 30°C, the fermentation time is 5 days, and the initial product of fruit vinega...

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PUM

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Abstract

The invention discloses mulberry fruit vinegar and a preparation method thereof. The mulberry fruit vinegar comprises, by weight, 100-200 parts of mulberry fruits and 20-40 parts of waxberries, 20-40 parts of litchis. The preparation method includes the steps: performing crushing and pulping on the mulberry fruits, the waxberries and the litchis, performing enzymolysis by adding pectolytic enzyme, filtering mixture to obtain filtering liquid and fruit residues; sequentially fermenting the filtering liquid through active dry yeast and acetic acid bacteria to prepare initial fruit vinegar products; soaking the fruit residues by the aid of honey to obtain jam; mixing the initial fruit vinegar products and the jam to obtain the mulberry fruit vinegar. The mulberry fruit vinegar is unique in taste and rich in fruit flavor, kinds of fruit vinegar products are richened, and the mulberry fruit vinegar can serve as a beverage and can also serve as a health care product, table vinegar and cooking vinegar.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a mulberry fruit vinegar and a preparation method thereof. Background technique [0002] Vinegar has a long brewing history and profound food culture in my country. Vinegar is not only a condiment in people's life, but also a good health product of "medicine and food from the same source" in the past dynasties. "Compendium of Materia Medica" records: vinegar can reduce swelling, disperse water vapor, kill evil poison, and treat various medicines. Fruit vinegar is mostly directly fermented with fruit, and after proper deployment, it is made into fruit vinegar drink, which can be drunk directly. There is sweetness in the sourness, and sourness in the sweetness. It not only eliminates the sourness of pure vinegar, but also has the sweetness of fruit juice, which is very refreshing to drink. [0003] According to statistics, the per capita annual consumption of vari...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/77A61P1/14A61P9/10A61P3/06A61P7/06A61P25/00A61P3/10A61P19/06A61P29/00A61P39/00A61P17/18
CPCC12J1/04A61K36/185A61K36/605A61K36/77C12J1/08A61K2300/00
Inventor 黄海娟
Owner 黄海娟
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